Score Free Pizza For A Year At 1000 Degrees Neapolitan Pizza’s Grand Opening In Nassau Bay

What do you have to lose other than free pizza?

Pizza is great, but free pizza is even better. If you’re interested in adding a great deal more pizza to your life, you might want to head to 1000 Degrees Neapolitan Pizza in Nassau Bay tomorrow.

According to a press release, 1000 Degrees Neapolitan Pizza will kick open their doors on Thursday, May 12. Described as a “fast casual, American spin on authentic hand-tossed Neapolitan pizza,” 1000 Degrees operates restaurants in nine states, including three Texas locations in Austin, Amarillo, and Houston. A Katy outpost is currently in the works.

If you’re one of the first 10 pizza enthusiasts through the door on Thursday, you’ll be handsomely rewarded with free pizza for a year. Even if you don’t make it early enough for the year-long freebie, you can still score a free 10″ pizza of your choice tomorrow.

1000 Degrees is located at 18032 Saturn Lane in Nassau Bay. The festivities kick off at 11 a.m., so plan to get there a bit early if you’re trying to win a year’s supply of free pizza.

Franchise Interview with Brian Petruzzi

We are meeting with Brian Petruzzi of 1000 Degrees Neapolitan Pizzeria. Serving customizable, authentic Neapolitan pizza on hand-tossed, never frozen dough and topped with more than 50 of the finest freshest ingredients, 1000 Degrees pizza perfectly captures American appeal and old world Neapolitan flavor. Each pie is familiar to New York style pizza, but maintains the light and airy appeal of Neapolitan style with a thin, slightly-charred crust.

Listen to the full interview by clicking the link below:

Listen to Interview

Piece of the pie: New restaurant highlights demand for pizza

With two rotations and two minutes in a large brick oven, customers at 1,000 Degrees Neapolitan Pizza can expect to get a piece of the pie pretty quickly.

Owners of the new pizza place on South 42nd Street describe their product as a cross between Neapolitan and New York styles, which they hope will separate themselves from the rest of the local pizza market they joined this week.

“In every other respect, it’s pizza,” said Mark Connelly, an owner of the business. “I think it’s the best quality pizza we could find.” Read more

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